Cream cheese for cake - 10 recipes at home

Cream cheese on cream cake at home

This cream is ideal for interlayers of cake layers made of any dough. It is delicate, not cloying, with a pronounced creamy taste and somewhat resembles an ice cream. The consistency of the mass is thick enough to level the surface and sides of the cakes. To prepare such a cream, you must use a cream of at least 30% fat. An important point is that they must be well cooled in the refrigerator before whipping.

Cooking time: 20 min.

Cooking time: 20 min.

Servings - 400 gr. the finished cream is roughly

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  Cool the cream in the refrigerator before preparing the cream. For sweetness, we use powdered sugar, not sugar. Its finest grind allows you to quickly mix the ingredients and dissolve the sugar particles - you have to beat less and there is no risk of crushing the delicate cream. You can buy cream cheese at any store. The main thing is that it must be natural, without flavoring and aromatic additives.
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  Pour cold cream into a bowl for whipping.
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  Pour the specified amount of powdered sugar into the cream.
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  Whip the cream and powder until an airy mass is obtained. It is best to use a mixer for whipping, since it is quite difficult to achieve a dense cream manually. The whipping process will take approximately seven to ten minutes. The volume of the cream mass should increase by two to two and a half times compared to the original amount of cream. The time for whipping cream should not be exceeded: as soon as the foam increases and becomes stable, we stop work so as not to disturb the delicate structure.
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  We introduce cream cheese. Put one or two tablespoons of cream cheese in the creamy mass and beat the cream until smooth. Thus, we add the entire amount of cheese.
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  After the introduction of the entire volume of cream cheese, beat the cream for another minute or two. The consistency of the mass should be smooth, thick and retain its shape. Place the prepared cream in the refrigerator for at least forty-five minutes. During this time, the cream will slightly thicken and stabilize.
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  After keeping the cream in the refrigerator, you can start finishing the desired dessert. As you can see in the photo, the mass holds the texture well. With such a cream, it is easy to layer the cakes, level the surface or plant any decoration using a suitable nozzle.

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Curd cheese cream for cake at home

The most delicate cream of curd cheese for the layer of cakes and the decoration of various desserts. It just melts in your mouth. Mascarpone is ideal for its preparation - it has a soft curd texture and a creamy taste. It is better to store the prepared cream in the refrigerator until the moment comes to finish the baking, so it retains its density and the desired density.

Cooking time: 20 min.

Cooking time: 20 min.

Servings - 550 gr. the finished cream is approximate.

Ingredients:

Curd cheese - 450 gr.

Cream 30-33% - 120 ml.

Powdered sugar - 70 gr.

Vanillin - a pinch.

Cooking process:

1. Cool the curd cheese well in the refrigerator. If the cheese is not cold enough, it will be difficult to achieve the desired degree of thickness of the finished cream. We put it in a bowl for beating and immediately pour the icing sugar over it. It is not recommended to replace the powder with sugar, as it will take longer to whip and dissolve the sugar particles. And this can give unpredictable results.
2. With a mixer, beat the curd cheese together with the powder until you get a homogeneous smooth mass. It is recommended to start at low revs and gradually build up the speed.
3. Pour cold heavy cream over the resulting mass, add vanillin and continue to beat. It is necessary to achieve a fairly dense and dense mass, which will take approximately five to seven minutes of work. As soon as the consistency of the cream becomes thick, stop whipping so that the cream does not stratify.
4. The finished cream forms peaks and keeps its shape well. It can be used to plant shapes and volumetric patterns using a cooking bag. Before using, be sure to place the mass in the refrigerator for forty to fifty minutes so that the delicate creamy curd structure stabilizes.

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A step-by-step recipe for cream cheese to flatten the cream cake

Cream cheese cream with added cream tastes more delicate when compared to the butter version. It is very important for such a cream to choose the right cream: their fat content should be at least 30%. In order to beautifully level the surface of the cake, the amount of prepared cream must be calculated with a good margin. The layer of mass on top and on the sides of the cake should usually be at least five to seven millimeters - so all the irregularities and flaws in the shape of the dessert are perfectly hidden.

Cooking time: 20 min.

Cooking time: 20 min.

Servings - 500 gr. the finished cream is approximate.

Ingredients:

Cream cheese - 300 gr.

Cream 30-33% - 100 gr.

Powdered sugar - 100 gr.

Cooking process:

1. Before making the cream, be sure to cool the cream cheese and cream well in the refrigerator. From products at room temperature, the desired consistency of the mass will not work. We choose natural cheese without flavoring and aromatic additives. In no case can we replace powdered sugar with sugar - this will significantly increase the time for whipping and dissolving the sugar crystals, which can give an unexpected result.
2. Put the cream cheese into a large beating bowl and add the powdered sugar. Begin to beat with a mixer at low speed and gradually increase the speed. We achieve a homogeneous smooth mass. This will take about two to three minutes of continuous beating.
3. Pour the chilled cream into the resulting mass and continue to whisk. It is important to catch the moment here: as soon as the cream thickens well and takes on a dense consistency, the work should be stopped, since there is a risk of overpowering the delicate cream.
4. Put the finished cream in the refrigerator and let it stand for at least an hour. He needs this time to stabilize: the cream will become denser, thicker and take on the desired consistency for leveling cakes and other desserts.

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How to make a delicious cream cheese to flatten your cake in butter

Cream cheese is ideal for flattening cakes, especially when cooked in butter. In this case, the mass turns out to be denser, thicker and more shaped. Of course, the fat content of the cream immediately increases and the calorie content of the finished dessert increases. For the preparation of high-quality cream, be sure to use a mixer. It is impossible to achieve a smooth consistency and required density by hand.

Cooking time: 20 min.

Cooking time: 20 min.

Servings - 400 gr. the finished cream is approximate.

Ingredients:

Cream cheese - 300 gr.

Butter - 100 gr.

Powdered sugar - 70 gr.

Cooking process:

1. Butter for the cream should be chosen of high quality, with a "pure" composition: nothing but cream should be indicated on the package.It is also worth paying attention not to the fat content - we focus on 80 percent and higher. The color of the oil affects the color of the finished cream and the appearance of the dessert as a whole: if the oil is yellow, the cream will also have a yellow tint. Before cooking, we must take out the butter from the refrigerator for softening, but, on the contrary, cool the cream cheese well.
2. Place the soft butter in a mixing bowl.
3. Pour the icing sugar on top and begin to beat at low speed, gradually increasing the speed. At this stage, you need to achieve a homogeneous smooth mass and slight whitening relative to the original color. It will take approximately seven to nine minutes, depending on the power of the mixer. It is highly not recommended to replace powdered sugar with sugar, since it is quite difficult to achieve complete dissolution of sugar crystals.
4. Next, add the cream cheese. We do this little by little, on a spoon, since it is difficult to mix the entire volume of the product at once. In addition, cheese can simply fly through the kitchen. After adding all the cheese, beat for another minute or two, no more. If you exceed the working time with the cream, it can delaminate.
5. Immediately after preparation, it may seem that the cream is liquid, but this is not the case. We put the mass in the refrigerator for a couple of hours - the cream will stabilize and take on the desired consistency. It will become dense enough for perfect alignment of cakes and deposition of voluminous curly patterns.

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Homemade cream cheese for cream and cheese cake

You don't need to use butter to make a thick cake cream. The ideal ingredient for this purpose is curd cheese. The cream based on it turns out to be almost universal: it can be used to sandwich any cake, decorate any cakes - it keeps its shape perfectly. The addition of cream also helps to form a dense texture. It also noticeably softens the taste and makes the texture tender and melting.

Cooking time: 20 min.

Cooking time: 20 min.

Servings - 650 gr. the finished cream is approximate.

Ingredients:

Curd cheese - 500-540 gr.

Cream 30-33% - 120 gr.

Powdered sugar - 70 gr.

Cooking process:

1. Before preparing the cream, be sure to cool the cream in the refrigerator. Only a cold product is whipped well and gives the desired density. Pour them into a large mixing bowl and add the powdered sugar. We begin to beat the mixture with a mixer, gradually increasing the speed. We work for about five to seven minutes: the mass should become foamy, thick and noticeably increase in volume.
2. Slowly add the chilled curd cheese to the whipped cream. We continue to beat the mass - with the addition of cheese it becomes denser, thicker and visually changes its texture. When all the cheese is used in the cream, do not beat for too long - a minute is enough.
3. Put the prepared cream in the refrigerator and let it stand for at least an hour. During this time, the mass will cool and stabilize, become thicker and more obedient. It will already be possible to see how well the cream holds its shape.
4. This cream is very convenient to level the surface and sides of the cake. The dense, but delicate texture allows you to cover and visually hide any flaws and flaws in the shape of the cakes. The main thing is to prepare the cream in sufficient quantity so that, if necessary, it can be generously layered.

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A simple and delicious recipe for chocolate cream cheese cake

One of the versions of cream cheese for cakes, which will especially suit the taste of chocolatiers. Such a cream has a chocolate flavor and color, as well as a slightly denser texture than its creamy counterpart. Depending on the percentage of cocoa in the chocolate bar, the intensity of the chocolate flavor, the color and density of the cream may vary. In order for the finished product to keep its shape well and melt in the mouth, it is important to choose high-quality butter with a fat content of at least 80%.It is also worth knowing that the chocolate cream cheese version does not need stabilization after cooking. It is enough just to chill the finished cream in the refrigerator.

Cooking time: 20 min.

Cooking time: 20 min.

Servings: 500 gr. the finished cream is approximate.

Ingredients:

Chocolate (50-60% cocoa) - 100 gr.

Butter - 100 gr.

Powdered sugar - 100 gr.

Cream cheese - 300 gr.

Cooking process:

1. We start the preparation of the cream by preparing the ingredients. We take the butter out of the refrigerator in advance and let it soften well. On the contrary, we refrigerate the cream cheese in the refrigerator until it is completely cold. Break the chocolate into small pieces.
2. Place the pieces of chocolate in a bowl and microwave. We melt the chocolate in an interval mode for five to ten seconds, stirring the mass well each time. When the melted chocolate becomes homogeneous, stop heating. If you are unsure about working with a microwave, simply place the bowl of chocolate in the water bath. This way you can completely control the melting process.
3. Put softened butter, powdered sugar and melted chocolate into a bowl for beating. Begin beating with a mixer at slow speeds, gradually increasing the speed.
4. Beat the ingredients for about five minutes - you should get a thick, smooth, fluffy, homogeneous mass that keeps its shape and remains on the whisk.
5. The next step is adding cream cheese. If the mixer is stationary and powerful, you can put out the entire volume of cheese at once. Otherwise, put it in a little and mix it into the total mass by whisking at medium speed. Do not work at high speeds - this will cause a lot of air bubbles to appear in the cream, and the smooth consistency will be disturbed.
6. When the entire amount of cream cheese has been used in the cream, stop beating. The mass turns out to be homogeneous, plastic, thick, forms a stable formed trace if you drag a spoon over it.
7. Place the prepared cream in the refrigerator and let it stand for twenty to thirty minutes to cool. The mass does not need stabilization - you can start working with it immediately after cooling. To make it convenient to work with the cream, you can use a pastry bag with the necessary attachments. It's so easy to dispense the cream and apply it evenly in circles to sandwich the cakes, not to mention decorate the surface.

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Cream cheese for decorating a cake at home

Making cream cheese is a snap. The main thing is to have a mixer and choose the right products. We use cream with a fat content of at least 30%. For sweetness - only powdered sugar, but not sugar with its large crystals. Cream cheese - curd cheese, natural, with a good composition and without flavoring additives. The proportions of the components are indicated in the recipe and will not let you make a mistake. Chill the cream and cheese well before cooking. These are, perhaps, all the conditions. By the way, we will prepare this cream in a simplified form: you will not have to whip whipping cream separately. In this case, the consistency of the mass will definitely be dense and thick.

Cooking time: 15 min.

Cooking time: 15 min.

Servings: 500 gr. the finished cream is approximate.

Ingredients:

Cream cheese - 400 gr.

Cream 30-33% - 90 gr.

Powdered sugar - 60 gr.

Cooking process:

1. Before preparing the cream, it is worth chilling the cream cheese and cream in advance. Place these items on the coldest shelf of your refrigerator overnight.
2. The bowl and whisk can also be placed briefly in the freezer to further cool food. So the cream will quickly take on a thick consistency. Pour cold cream into a bowl and add chilled cream cheese. Pour the icing sugar on top immediately.
3. We begin to whisk at a low speed so that the products do not fly up, but gradually mix. When the mass is moistened and broken, the speed can be accelerated and whipped at full power. The mixture will be liquid at the beginning of work, and this is normal.As the whipping speed increases, the cream will begin to thicken, thicken and gain strength.
4. Beat the cream for about five to seven minutes. When a stable consistency and matte texture is achieved, as in the photo, we stop working. It can be seen how well the mass keeps its shape.
5. The prepared cream can already be used to decorate the cake - it is docile, retains its shape and does not need stabilization. It is especially convenient to use a culinary bag with attachments for this. If air bubbles come across when placing the figures, it is worth letting the cream stand for a while at room temperature.

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Delicious cream cheese for mascarpone cake

On the basis of mascarpone, the cream cheese comes out especially tender. It is ideal for interlayers of biscuit, honey and puff cakes, as well as filling for eclairs, profiteroles and Pavlova airy cakes. Another plus of this cream is the speed of preparation. With a powerful mixer, the whole process will take ten to fifteen minutes. It is important to know that after cooling and stabilizing in the refrigerator, the cream becomes noticeably harder and denser.

Cooking time: 15 min.

Cooking time: 15 min.

Servings: 1kg. the finished cream is approximate.

Ingredients:

Mascarpone - 250 gr.

Cream cheese - 400 gr.

Cream 30-33% - 200 ml.

Powdered sugar - 200 gr.

1. Before preparing the cream, mascarpone, cream cheese and cream must be cooled in the refrigerator - this is an important condition for a successful result. It is also useful to chill the beating container in the freezer before starting work.
2. Put the cream cheese and mascarpone in a bowl for beating. Add the cream and icing sugar straight away.
3. Begin to beat the ingredients together. We start at low revs and gradually increase the speed. The whipping time is approximately four to five minutes. As soon as it becomes noticeable that the cream has become homogeneous, smooth, dense and thick, we stop work so as not to disturb the structure of the mass.
4. Put the cooked cheese cream in the refrigerator for an hour or two. During this time, it stabilizes and thickens noticeably, becomes denser - you can already use it. For convenience, you can transfer the mass into a pastry bag with a nozzle - this will allow you to accurately dose the cream and carefully apply it at the site of application. With the help of the bag, the drip layering of the cakes is ideally performed.
5. Cream cheese on mascarpone behaves without problems in cakes. Retains its shape and at the same time perfectly combines with the cakes, saturating them and contributing to their softness.

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A simple and quick recipe for cream cheese with condensed milk for cake

Cream cheese with condensed milk turns out to be dense, shaped and lush. It perfectly holds its shape, which allows it to be successfully used not only for interlayers of cakes, but also for leveling the surface of the cake, as well as for planting volumetric decorative figures. The recipe and the cooking process itself is quite simple, quick and even novice confectioners with no experience can do it.

Cooking time: 15 min.

Cooking time: 15 min.

Servings: 700 gr. finished cream cheese.

Ingredients:

Condensed milk - 200 gr.

Mascarpone - 200 gr.

Butter - 50 gr.

Cream 30-33% - 200 gr.

Powdered sugar - 30 gr.

Lemon - 1 pc. medium size.

Cooking process:

1. We take the butter out of the refrigerator in advance so that it has time to soften well by the time the cream cheese is prepared. Place it in a bowl for beating and start working with a mixer at high speed to get a smooth, soft mass.
2. Pour the condensed milk into the whipped butter little by little, without stopping to work with a mixer. After adding the entire volume of condensed milk, beat for another three to four minutes so that the mass is saturated with oxygen and becomes lush. Then add a spoonful of mascarpone to the mass, continuing to beat. When all the components are connected, we stop work.
3. In a separate bowl, beat the chilled cream and powdered sugar until a thick, fluffy mass is obtained.As soon as the whipped cream begins to form spikes, stop whipping so as not to disturb the delicate structure.
4. Add the whipped cream in portions to the condensed milk mixture, kneading with a spatula after each addition. At this stage, you do not need to whip anything, it is enough just to combine the whipped masses well. We put the prepared cheese cream in the refrigerator for an hour so that it stabilizes and gets stronger, after which it can already be used.
5. Or you can go a little further and flavor the prepared cream with lemon zest - it perfectly sets off the creamy sweetness with a delicate citrus note. Using a fine grater or a special knife, remove the zest from the surface of the lemon and add it to the cream cheese. Stir and put in the refrigerator for stabilization, after which we use it as directed.

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Step-by-step recipe for making cream cheese for a biscuit cake

Cream cheese has become, perhaps, one of the most beloved and convenient creams for assembling and decorating cakes. Especially when it comes to the biscuit form of the product. This dough is soft, porous and tender - it is difficult to think of a more suitable layer than a delicate cheese cream that melts in your mouth. For its preparation we use cold cream cheese, softened butter and icing sugar. It is also important to use a powerful mixer for whipping - it not only simplifies the work, but also ensures uniform whipping and timely formation of a thick mass.

Cooking time: 15 min.

Cooking time: 15 min.

Servings: 1kg. finished cream cheese.

Ingredients:

Cream cheese - 700 gr.

Butter - 350 gr.

Powdered sugar - 350 gr.

Vanillin - 1 gr.

Cooking process:

1. Before preparing the cream, the butter should be taken out of the refrigerator so that it softens well and becomes plastic. The product must be of high quality: we are looking for only cream in the composition. If the butter has a pronounced yellow tint, then the finished cheese cream will not be pure white.
2. Put the chilled cream cheese in a mixing bowl and begin to beat it at slow speed, gradually increasing the speed. We work for one or two minutes so that the masses soften and loosen a little.
3. Without stopping whipping, add soft butter to the cheese. After the entire volume of oil has been used in the cream, beat for another minute.
4. Then add powdered sugar and vanillin. Beat for a couple more minutes, until the cream is smooth and glossy. We put the prepared cheese cream in the refrigerator for an hour to stabilize, after which we use it for the layer and decoration of the cake or other types of products.

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